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Carrot Cake Instant Pot French Toast Casserole

Carrot Cake Instant Pot French Toast gives you all the goodness of the overnight dish, in a fraction of the time. Hello, brunch!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 368 kcal
Cuisine: gluten-free

Ingredients

For the French Toast:
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup carrot grated (about 1 large carrot)
  • 1/2 cup coconut sugar
  • 1/3 cup light coconut milk (canned)
  • 1/4 cup Carrot Baby Food
  • 2 eggs
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 7 slices gluten free white bread or 1/2 a loaf (this recipe will work with any type of bread)
  • 1 cup water
  • 1/4 cup pecans toasted and roughly chopped
For the Glaze:
  • 1/4 cup reduced fat cream cheese at room temperature (for dairy free, this is optional)
  • 2 1/2 tablespoons pure maple syrup

Instructions

    Cup of Yum
  1. Find a heat-proof bowl that will fit comfortably inside your instant pot and rub it with coconut oil.
  2. Place the carrots and the pineapple into a kitchen towel and ring out as much of the liquid as you can. Then, add them into that bowl.
  3. Add in the coconut sugar, coconut milk, baby food, eggs, cinnamon, vanilla and nutmeg and stir until well mixed.
  4. Cut all the slices of bread into 6 cubes and stir into the bowl. Gently stir until the bread is well coated and moistened (if you want you could mix everything in a big bowl, then transfer to the small bowl to make it easier!)
  5. Pour the water into the bottom of the Instant Pot and place the Instant Pot trivet inside the pot. Place the bowl onto the trivet.
  6. Cover, set to sealing, and cook on high pressure for 28 minutes.
  7. Once cooked, do an immediate steam release and remove the lid. Let it sit in the pot for about 10 minutes.
  8. While the French toast sits, microwave the maple syrup until it just starts to boil – about 15-20 seconds. Put the cream cheese in a small bowl and pour over the maple. Whisk vigorously until smooth.
  9. Carefully (using oven mitts) remove the bowl from the Instant Pot and sprinkle over the pecans. Cover with the glaze (or drizzle onto individual servings once plated!)
  10. DEVOUR!

Nutrition Information

Calories 368kcal (18%) Carbohydrates 58g (19%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 90mg (30%) Sodium 369mg (15%) Potassium 284mg (8%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 3999IU (80%) Vitamin C 4mg (4%) Calcium 167mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 58g 19%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 90mg 30%
Sodium 369mg 15%
Potassium 284mg 6%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 3999IU 80%
Vitamin C 4mg 4%
Calcium 167mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.